Warm Spinach Salad with Fried Egg and Potatoes
- 4 tablespoons olive oil
- 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
- Coarse salt and ground pepper
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- 2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
- 2 ounces Parmesan, shaved with a vegetable peeler
- 4 large eggs
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baking potatoes (2)
- Flat-leaf spinach (2 bunches)
- Shallot (1)
- Condiments
- Dijon mustard (1 tablespoon)
- Red-wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil (4 tablespoons)
- Salt and ground pepper, Coarse (1)
- Dairy
- Parmesan (2 ounces)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
13 people saved this recipe.
